The Food Safety and Standards (Food Products Standards and Food Additives) Amendment Regulations, 2017 have been notified in Gazette of India and so have come into force. These regulations specify the standards for Durum Wheat Maida, Quinoa, Instant Noodles and Pearl millet flour. These standards will be in addition to existing standards for “CEREALS AND CEREAL PRODUCTS” in the Food Safety and Standards (Food Products Standards and Food Additives) Regulations, 2011.

These new standards will make it possible to effectively regulate them for food safety and quality.

In the Cereals and Cereals Products regulation in the category of MAIDA the FSSAI has included Durum Wheat Maida, which is defined as the product prepared from grains of durum wheat (Triticum durum Desf.) by grinding or milling process in which the bran and germ are essentially removed and the remainder is comminuted to a suitable degree of fineness.

Under Food Grains the standards for “Quinoa” have been added. Quinoa has been defined as the dried matured grain obtained from the plant of Chenopodium quinoa from which saponin has been removed by washing, scouring, dehulling or by any other suitable processes.

Standards for Quinoa

Sl. No.

Parameter

Limit

(1)

Moisture (per cent by mass), Max.

12.0

(2)

Extraneous matter

Not more than 1 per cent. by mass of which not (Extraneous matter) more than 0.25 per cent. by mass shall be mineral matter and not more than 0.10 per cent. by mass shall be impurities of animal origin.

(3)

Other edible grains, Max %

0.5

(4)

Damaged grains, Max %

3.0

(5)

Uric acid (Not more than)

100mg/kg

(6)

Saponin Content, Max. %

0.1

Under MACARONI PRODUCTS the standards for “Instant Noodle” has been added. This standard does not apply to noodle seasoning.

Instant noodles have been described as a product prepared from wheat flour or rice flour or flour of any other cereals, millets and legumes covered in the regulations which may be used singly or in combination or flour from tubers with water as the main ingredient. The noodles may be prepared with or without addition of herbs, condiments and seasoning, spices, iodised salt, sugar, wheat gluten by kneading the dough and extending it, and starches, dried fruits and vegetables, or their products or extracts, nuts, edible protein and egg powder, meat, poultry, marine or their products [whose standards are prescribed in these regulations] may be added, if required.

Instant noodles are characterised by the use of pregelatinization process and dehydration either by frying in any oil or fat covered under sub-regulation 2.2 or by other methods and the product shall be presented as Fried noodles or Non-fried noodles.

The product shall be of good characteristic colour, appearance, texture, aroma and taste and shall be free from undesirable taste, dirt, insect’s larvae and impurities or any other extraneous matter.

The manufacturer shall label seasoning, if any, accompanying the instant noodles distinctly on the package.

Standards for Instant Noodles

S. No

Parameter

Fried noodles

Non-fried Noodles

(a)

Moisture (percent by mass), Max

10.0

13.0

(b)

Acid insoluble ash (on dry matter

basis), Max %

0.3

0.3

(c)

Acid Value, Max.

2.0

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Under EXPELLER PRESSED FLOUR standards for “Pearl Millet flour” have been added. Pearl Millet flour has been defined as a product that has been obtained from pearl millet grains (Pennisetum americanum L.and Pennisetum typhyoideum) through a process of milling and must be free from abnormal flavours, odours, living insects, filth (impurities of animal origins, including dead insects).